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Coconut Bread

Maria G. Brooks
This Coconut Bread is soft, moist, and packed with tropical coconut flavor.
Made with simple pantry staples like coconut milk, shredded coconut, and vanilla, this easy-to-make loaf is perfect for breakfast, snacks, or a light dessert.
Whether served warm with butter or toasted with a drizzle of honey, each slice offers a delightful balance of sweetness and texture.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Tropical
Servings 10 slices
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 9x5-inch Loaf Pan
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 wire cooling rack
  • 1 Oven

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded coconut sweetened or unsweetened
  • ¾ cup granulated sugar

Wet Ingredients:

  • 1 cup coconut milk full-fat recommended
  • 2 large eggs
  • ½ cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract

Optional Add-Ins:

  • ½ cup chopped nuts almonds, pecans
  • ½ cup chocolate chips
  • ½ cup dried fruit raisins, cranberries

Instructions
 

Step 1: Preheat and Prepare the Pan

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

  • In a large bowl, whisk together flour, baking powder, salt, shredded coconut, and sugar until well combined.

Step 3: Combine the Wet Ingredients

  • In a separate medium bowl, whisk eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.

Step 4: Mix the Batter

  • Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until just combined—do not overmix.

Step 5: Transfer and Bake

  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the top browns too quickly, tent it with aluminum foil after 40 minutes.

Step 6: Cool and Serve

  • Remove the bread from the oven and let it cool in the pan for 10 minutes.
  • Transfer to a wire rack and allow it to cool completely before slicing.
  • Serve warm with butter, honey, or your favorite toppings.

Notes

  • For a gluten-free version, use a 1:1 gluten-free flour blend.
  • For added flavor, toast the shredded coconut before adding it to the batter.
  • For a sweeter loaf, increase sugar to 1 cup or add a tablespoon of honey.
  • For a dairy-free version, use coconut oil instead of butter.
  • Storage: Keep at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Keyword Coconut Bread